CA1214075A - Method and apparatus for marbleizing an extruded dough - Google Patents
Method and apparatus for marbleizing an extruded doughInfo
- Publication number
- CA1214075A CA1214075A CA000434722A CA434722A CA1214075A CA 1214075 A CA1214075 A CA 1214075A CA 000434722 A CA000434722 A CA 000434722A CA 434722 A CA434722 A CA 434722A CA 1214075 A CA1214075 A CA 1214075A
- Authority
- CA
- Canada
- Prior art keywords
- dough
- marbleized
- hopper
- partition
- impeller
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
- A21C11/163—Applying co-extrusion, i.e. extruding two or more plastic substances simultaneously, e.g. for making filled dough products; Making products from two or more different substances supplied to the extruder
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Extrusion Moulding Of Plastics Or The Like (AREA)
- Confectionery (AREA)
- Casting Or Compression Moulding Of Plastics Or The Like (AREA)
- Compositions Of Macromolecular Compounds (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ABSTRACT
Marbleized cookie dough pieces are formed by independently feeding different color doughs into a common extrusion die, in which a rotating impeller is located. The impeller lards portions of each dough into the flow of the other to produce a spiral pattern in the extrudate which is sliced to produce spirally marbleized dough pieces.
Marbleized cookie dough pieces are formed by independently feeding different color doughs into a common extrusion die, in which a rotating impeller is located. The impeller lards portions of each dough into the flow of the other to produce a spiral pattern in the extrudate which is sliced to produce spirally marbleized dough pieces.
Description
i2i~'7S
ME-rl~OD AND AP~A~ATUS FOR ~RBLEIZING AN EXTRUDED DOUGH
BACKGROUND OF THE I~VENTION
The prescnt invention relates to dough extrusion, and, more particularly, to the marblelzing of ex~ruded doughs.
The intermixing of light and dark doughs to produce an interesting marble-like effect ln baked goods is a well kno~n technique. The two doughs normally are of different flavors, most conventionally vanilla and chocolate, to provide an interesting taste sensation in addition to its sttractive appearance.
To produce the marble effect, the two doughs normally must be folded together with great care so that, for example, a segment of dark dough lntrudes lnto a segment of light dough without the loss of the indivldual characters of the two doughs. Any excessive mixing tends to blend the two doughs and destroys the marbled effect.
SUMMARY OF THE PRESENT INVENTION
The present inven~ion provides a method for automa~ing the production of a marbleized ex~ruded baked goods dough and also provides simple and effective apparatus for carrying out the above mentioned method.
In more detail in one aspect the invention provides a method for producing marbleized extruded baked goods doughs comprlsing the steps of independently feeding first and second doughs of different colors along separated flow paths, joinlng the flow paths in side by side relationship within an extrusion die, and spinnlng at least the central portion of the combined flow to lard portions of each dough into the flow of the other dough and produce a spiral pattern.
~214(~75 ~ ore particularly the method comprises feedin~ first and second doughs of different colors into a hopper divided by a wall into first and second chambers, wherein the first dough is fed to the first chamber of the hopper and the second dough is fed to the second chamber of the hopper; conveying the first and second doughs through the hopper beyond where the wall extends, whereby the first dough and the second dough contact one another; and spinning the first dough snd the second dough where they contact one another to lard portions of each dough into the flow of the other dou~h and to produce a spiral pattern.
1~ In ano~her aspec~ the invent~on provides an apparatus for marblelzing an ex~ruded dough comprising in combination a hopper having an ou~pu~, an extrus~on die fed from the output, a pa~r of dough feedlng rollers spaced from each ocher po~itloned between the die and the outlet to receive dough from the outlet, a partition dividing the hopper and extending between the rollers to a point adjacent the inlet of the dle, the partition being spaced from each of the rollers ~hereby dlfferent colored doughs on opposite sides of the par~ition are independently fed by the rollers along the partition into the extrusion die, and a rotating impeller mounted wlthin the die for larding portions of eaeh dough into the flow of the other dough to produce a marbleized extrudate.
~n ~ore particularly, the apparatus comprises a hopper having an outlet; a plurality of extrusion dies fed from the outlet; a pair of dough feeding rollers spaced from each other and interposed between the dies and the outlet to receive dough flow from the outlet and deliver the dough flow to the dies;
a partition dividin~ the hopper and extending between the rollers to a point adjacent to the inlets of the dies, the partition being spaced from each of the rollers, whereby different doughs on opposite sides of the partition are independently fed by the rollers along the partition into the dies; an impeller within each die below the partition for larding portions of each dough into the flow of the other dough to produce a spirally marbleized extrudate, the partition including a hollow tube extending to the inlet of each die and plate members interconnecting the tubes; a shsft extending through each of the tubes, the impellers being mounted on the shafts; and drive means at the upper end of the shafts for rotatin~ the shafts to dri~e the impellers.
~214075 BRIEF DESCRIITION OF THE DRAWINGS
A preferred embodimen~ of the apparacus of che present Inventlon has been chosen for the purposes of illustration and descrip~ion, and is shown in the accompanying drawings, forming a part of the specificatlon wherein:
Fig. 1 is a top view of a cookie baked from a dough piece formed by the method and apparatus of the present inven~ion;
Fig. 2 is a schematic sectional view of apparatus according to the present invenCion;
Flg. 3 is a sectional view taken along line 3-3 on Flg. 2;
Fig. 4 is a top view of one of the impellers used by the apparatus; and Fig. S is a sectional view taken along line S-5 on Fig. 4.
DESCRIPTION OF T~E PREFERRED EMBODIMENT
.
'~! Referrlng to the drawings in detail there is shown in Figs. 2-S apparatus according to the present invention which generally comprises a hopper 10, a pair of dough feed rolls 11 and 12, flow directing formations 14 and 15, a base plate 16, and a die member 17. The feed rolls 11, 12 are independen~ly driven by motors 19, 20 respectively. The motors 19, 20 are individually controlled by speed control devices 21, 22.
As seen in Fig. 3, che die member 17 is formed to provide a row of tapered extrusion dle passageways 24 or extrusion dies.
A partition assembly 25 extends downwardly from the mouth of the hopper 10, passing be~ween the rollers 11, 12 and termlnating at the die inletx.
- 2a -~2~4~75 The assembly 25 includes a tunnel member 26 extending between the side walls 27, 29 of the hooper 10. The tunnel member 26 comprises a floor member 30, side walls 31, and roof panels 32, 33. A series of tubes 34 are set into the floor member 30 and extend do~nwardly to the dies. To complete the lower portion of the partition 25, plates 35 are mounted between the tubes, and plates 36 are mounted between the hopper side walls 27, 29 and the end tubes 34.
A shaft 37 extends downwardly through each of the tubes 34 from the tunnel member 26 into the die passageways 24. The shafts 37 are journalled in the tubes 34 by means of bearings 39 (Fig. 3). A worm gear 40 is mounted on the upper end of each shaft 37. A thrust bearing arrangement, shown for convenience as a collar 41 and a washer 42, is positioned on the floor member to engage the gear 40 and support the shaft 37. The worm gears 40 are driven by worm segments 44 keyed to a driven shaft 45 which is supported at intervals by bearing blocks 46.
The lower ends of each of the shafts 37 has a reduced diameter section 47 on which an impeller blade 50 is positioned. The impeller 50 comprises a tubular body 51 which receives a conical blade 52. The blade extends throughout an angle of 180 degrees surrounding the body 51, and has leading and trailing edges 54 and 55 which extend to a point on the body 51 which is oppositè to the center of the blade 52.
In operation, a dark dough is poured into the hopper on one side of the partition 25 and a light dough is poured on the other side. The dough feeding rollers 11 and 12 move the doughs along opposite sides of the partition into the inlet of the die passageways 24 when the flows combine. The speed of each roller driver ~otor 19, 20 is regulated by the speed controls 21, 22 to control the rate of flow of each of the doughs and thereby control the ratio of the different doughs in the product and compensate for differences in the physical ~2~407S
properties of the different doughs.
The impellers are driven at a suitable speed, for example 375 rpm, to lard portions of each dough into ehe flow of the other dough and produce a spiral marbleized pattern within the extrudate.
The extrudate is then sliced by a moving wire 56 to form cookie dough pieces. The dough pieces are deposi~ed on a conveyor belt 57 for transport to a baking oven.
It will be seen from the foregoing that the present invention provides a method for automating the production of marbleized extruded baked goods dough and provides simple and effective apparatus for carrying out this method.
ME-rl~OD AND AP~A~ATUS FOR ~RBLEIZING AN EXTRUDED DOUGH
BACKGROUND OF THE I~VENTION
The prescnt invention relates to dough extrusion, and, more particularly, to the marblelzing of ex~ruded doughs.
The intermixing of light and dark doughs to produce an interesting marble-like effect ln baked goods is a well kno~n technique. The two doughs normally are of different flavors, most conventionally vanilla and chocolate, to provide an interesting taste sensation in addition to its sttractive appearance.
To produce the marble effect, the two doughs normally must be folded together with great care so that, for example, a segment of dark dough lntrudes lnto a segment of light dough without the loss of the indivldual characters of the two doughs. Any excessive mixing tends to blend the two doughs and destroys the marbled effect.
SUMMARY OF THE PRESENT INVENTION
The present inven~ion provides a method for automa~ing the production of a marbleized ex~ruded baked goods dough and also provides simple and effective apparatus for carrying out the above mentioned method.
In more detail in one aspect the invention provides a method for producing marbleized extruded baked goods doughs comprlsing the steps of independently feeding first and second doughs of different colors along separated flow paths, joinlng the flow paths in side by side relationship within an extrusion die, and spinnlng at least the central portion of the combined flow to lard portions of each dough into the flow of the other dough and produce a spiral pattern.
~214(~75 ~ ore particularly the method comprises feedin~ first and second doughs of different colors into a hopper divided by a wall into first and second chambers, wherein the first dough is fed to the first chamber of the hopper and the second dough is fed to the second chamber of the hopper; conveying the first and second doughs through the hopper beyond where the wall extends, whereby the first dough and the second dough contact one another; and spinning the first dough snd the second dough where they contact one another to lard portions of each dough into the flow of the other dou~h and to produce a spiral pattern.
1~ In ano~her aspec~ the invent~on provides an apparatus for marblelzing an ex~ruded dough comprising in combination a hopper having an ou~pu~, an extrus~on die fed from the output, a pa~r of dough feedlng rollers spaced from each ocher po~itloned between the die and the outlet to receive dough from the outlet, a partition dividing the hopper and extending between the rollers to a point adjacent the inlet of the dle, the partition being spaced from each of the rollers ~hereby dlfferent colored doughs on opposite sides of the par~ition are independently fed by the rollers along the partition into the extrusion die, and a rotating impeller mounted wlthin the die for larding portions of eaeh dough into the flow of the other dough to produce a marbleized extrudate.
~n ~ore particularly, the apparatus comprises a hopper having an outlet; a plurality of extrusion dies fed from the outlet; a pair of dough feeding rollers spaced from each other and interposed between the dies and the outlet to receive dough flow from the outlet and deliver the dough flow to the dies;
a partition dividin~ the hopper and extending between the rollers to a point adjacent to the inlets of the dies, the partition being spaced from each of the rollers, whereby different doughs on opposite sides of the partition are independently fed by the rollers along the partition into the dies; an impeller within each die below the partition for larding portions of each dough into the flow of the other dough to produce a spirally marbleized extrudate, the partition including a hollow tube extending to the inlet of each die and plate members interconnecting the tubes; a shsft extending through each of the tubes, the impellers being mounted on the shafts; and drive means at the upper end of the shafts for rotatin~ the shafts to dri~e the impellers.
~214075 BRIEF DESCRIITION OF THE DRAWINGS
A preferred embodimen~ of the apparacus of che present Inventlon has been chosen for the purposes of illustration and descrip~ion, and is shown in the accompanying drawings, forming a part of the specificatlon wherein:
Fig. 1 is a top view of a cookie baked from a dough piece formed by the method and apparatus of the present inven~ion;
Fig. 2 is a schematic sectional view of apparatus according to the present invenCion;
Flg. 3 is a sectional view taken along line 3-3 on Flg. 2;
Fig. 4 is a top view of one of the impellers used by the apparatus; and Fig. S is a sectional view taken along line S-5 on Fig. 4.
DESCRIPTION OF T~E PREFERRED EMBODIMENT
.
'~! Referrlng to the drawings in detail there is shown in Figs. 2-S apparatus according to the present invention which generally comprises a hopper 10, a pair of dough feed rolls 11 and 12, flow directing formations 14 and 15, a base plate 16, and a die member 17. The feed rolls 11, 12 are independen~ly driven by motors 19, 20 respectively. The motors 19, 20 are individually controlled by speed control devices 21, 22.
As seen in Fig. 3, che die member 17 is formed to provide a row of tapered extrusion dle passageways 24 or extrusion dies.
A partition assembly 25 extends downwardly from the mouth of the hopper 10, passing be~ween the rollers 11, 12 and termlnating at the die inletx.
- 2a -~2~4~75 The assembly 25 includes a tunnel member 26 extending between the side walls 27, 29 of the hooper 10. The tunnel member 26 comprises a floor member 30, side walls 31, and roof panels 32, 33. A series of tubes 34 are set into the floor member 30 and extend do~nwardly to the dies. To complete the lower portion of the partition 25, plates 35 are mounted between the tubes, and plates 36 are mounted between the hopper side walls 27, 29 and the end tubes 34.
A shaft 37 extends downwardly through each of the tubes 34 from the tunnel member 26 into the die passageways 24. The shafts 37 are journalled in the tubes 34 by means of bearings 39 (Fig. 3). A worm gear 40 is mounted on the upper end of each shaft 37. A thrust bearing arrangement, shown for convenience as a collar 41 and a washer 42, is positioned on the floor member to engage the gear 40 and support the shaft 37. The worm gears 40 are driven by worm segments 44 keyed to a driven shaft 45 which is supported at intervals by bearing blocks 46.
The lower ends of each of the shafts 37 has a reduced diameter section 47 on which an impeller blade 50 is positioned. The impeller 50 comprises a tubular body 51 which receives a conical blade 52. The blade extends throughout an angle of 180 degrees surrounding the body 51, and has leading and trailing edges 54 and 55 which extend to a point on the body 51 which is oppositè to the center of the blade 52.
In operation, a dark dough is poured into the hopper on one side of the partition 25 and a light dough is poured on the other side. The dough feeding rollers 11 and 12 move the doughs along opposite sides of the partition into the inlet of the die passageways 24 when the flows combine. The speed of each roller driver ~otor 19, 20 is regulated by the speed controls 21, 22 to control the rate of flow of each of the doughs and thereby control the ratio of the different doughs in the product and compensate for differences in the physical ~2~407S
properties of the different doughs.
The impellers are driven at a suitable speed, for example 375 rpm, to lard portions of each dough into ehe flow of the other dough and produce a spiral marbleized pattern within the extrudate.
The extrudate is then sliced by a moving wire 56 to form cookie dough pieces. The dough pieces are deposi~ed on a conveyor belt 57 for transport to a baking oven.
It will be seen from the foregoing that the present invention provides a method for automating the production of marbleized extruded baked goods dough and provides simple and effective apparatus for carrying out this method.
Claims (13)
IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method for producing marbleized extruded baked goods dough comprising:
feeding first and second doughs of different colors into a hopper divided by a wall into first and second chambers, wherein said first dough is fed to said first chamber of said hopper and said second dough is fed to said second chamber of said hopper;
conveying said first and second doughs through said hopper beyond where said wall extends, whereby said first dough and said second dough contact one another; and spinning said first dough and said second dough where they contact one another to lard portions of each dough into the flow of the other dough and to produce a spiral pattern.
feeding first and second doughs of different colors into a hopper divided by a wall into first and second chambers, wherein said first dough is fed to said first chamber of said hopper and said second dough is fed to said second chamber of said hopper;
conveying said first and second doughs through said hopper beyond where said wall extends, whereby said first dough and said second dough contact one another; and spinning said first dough and said second dough where they contact one another to lard portions of each dough into the flow of the other dough and to produce a spiral pattern.
2. A method for producing a marbleized extruded baked goods dough according to claim 1, further comprising:
extruding the dough with a spiral pattern through a die; and slicing the extrudate to form cookie dough pieces.
extruding the dough with a spiral pattern through a die; and slicing the extrudate to form cookie dough pieces.
3. A method for producing a marbleized extruded baked goods dough according to claim 1, wherein said spinning is effected by a rotating impeller.
4. A method for producing a marbleized extruded baked goods dough according to claim 2, wherein said spinning is effected by a rotating impeller.
5. A method for producing a marbleized, extruded baked goods dough according to claim 3 or 4, wherein said impeller rotates about an axis coplanar with said wall.
6. A method for producing a marbleized extruded baked goods dough according to claim 3 or 4, wherein said impeller is driven at several hundred revolutions per minute.
7. A marbleized cookie dough made according to the method of claim 2.
8. A marbleized cookie baked from dough made according to the method of claim 2.
9. An apparatus for producing spirally marbleized cookie dough comprising:
a hopper having an outlet;
a plurality of extrusion dies fed from said outlet;
a pair of dough feeding rollers spaced from each other and interposed between said dies and said outlet to receive dough flow from said outlet and deliver the dough flow to said dies;
a partition dividing said hopper and extending between said rollers to a point adjacent to the inlets of said dies, said partition being spaced from each of said rollers, whereby different doughs on opposite sides of said partition are independently fed by said rollers along said partition into said dies;
an impeller within each die below said partition for larding portions of each dough into the flow of the other dough to produce a spirally marbleized extrudate, said partition including a hollow tube extending to the inlet of each die and plate members interconnecting said tubes;
a shaft extending through each of said tubes, said impellers being mounted on said shafts; and drive means at the upper end of said shafts for rotating said shafts to drive said impellers.
a hopper having an outlet;
a plurality of extrusion dies fed from said outlet;
a pair of dough feeding rollers spaced from each other and interposed between said dies and said outlet to receive dough flow from said outlet and deliver the dough flow to said dies;
a partition dividing said hopper and extending between said rollers to a point adjacent to the inlets of said dies, said partition being spaced from each of said rollers, whereby different doughs on opposite sides of said partition are independently fed by said rollers along said partition into said dies;
an impeller within each die below said partition for larding portions of each dough into the flow of the other dough to produce a spirally marbleized extrudate, said partition including a hollow tube extending to the inlet of each die and plate members interconnecting said tubes;
a shaft extending through each of said tubes, said impellers being mounted on said shafts; and drive means at the upper end of said shafts for rotating said shafts to drive said impellers.
10. An apparatus according to claim 9, further comprising:
means for slicing cookie dough pieces from said spirally marbleized extrudate.
means for slicing cookie dough pieces from said spirally marbleized extrudate.
11. An apparatus according to claim 9, wherein said impeller includes a blade having the shape of a segment of an annular cone, the axis of the cone being aligned with the axis of the impeller shaft.
12. An apparatus according to claim 9, further comprising:
an enclosed tunnel within said hopper and extending along the partition, each of said shafts extending into said tunnel, said drive means being provided within said tunnel.
an enclosed tunnel within said hopper and extending along the partition, each of said shafts extending into said tunnel, said drive means being provided within said tunnel.
13. An apparatus according to claim 9, wherein each of said dough feeding rollers is independently driven by a speed controlled motor.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/411,408 US4445835A (en) | 1982-08-25 | 1982-08-25 | Method and apparatus for marbleizing an extruded dough |
| US411,408 | 1989-09-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1214075A true CA1214075A (en) | 1986-11-18 |
Family
ID=23628793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000434722A Expired CA1214075A (en) | 1982-08-25 | 1983-08-16 | Method and apparatus for marbleizing an extruded dough |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US4445835A (en) |
| EP (1) | EP0102232B1 (en) |
| JP (1) | JPS5959134A (en) |
| AT (1) | ATE23657T1 (en) |
| AU (1) | AU570927B2 (en) |
| CA (1) | CA1214075A (en) |
| DE (1) | DE3367720D1 (en) |
| NZ (1) | NZ205193A (en) |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
| NZ214086A (en) * | 1984-11-09 | 1988-01-08 | Nabisco Brands Inc | Method and dough composition for making shelf-stable soft or chewy cookies |
| US4783290A (en) * | 1985-05-24 | 1988-11-08 | Nabisco Brands, Inc. | Method of changing die head for converting a co-extrusion apparatus |
| US4687429A (en) * | 1985-05-24 | 1987-08-18 | Nabisco Brands, Inc. | Die head for converting a co-extruder apparatus |
| US4643904A (en) * | 1985-06-25 | 1987-02-17 | The Procter & Gamble Company | Method of increasing the visibility of discrete morsels contained within a baked food product |
| US4697505A (en) * | 1985-06-25 | 1987-10-06 | The Procter & Gamble Company | Apparatus for increasing the visibility of discrete morsels contained within a baked food product |
| US4786243A (en) * | 1986-05-15 | 1988-11-22 | Nabisco Brands, Inc. | Apparatus for forming an edible product |
| US4835000A (en) * | 1986-05-15 | 1989-05-30 | Nabisco Brands, Inc. | Method for forming an edible product |
| NZ220666A (en) * | 1986-06-26 | 1989-12-21 | Baker Perkins Pty | Positive pressure dough divider: includes cooling means |
| JPH0646311Y2 (en) * | 1990-02-21 | 1994-11-30 | レオン自動機株式会社 | Marble pattern filling dispenser |
| IT1243296B (en) * | 1990-11-06 | 1994-05-26 | Agostino Vettore | MACHINE FOR THE EXTRUSION OF FOODS WITH A SOFT CONSISTENCY |
| US5834040A (en) * | 1995-06-07 | 1998-11-10 | Pepperidge Farm, Incorporated | Extruder for making braided products |
| US5609903A (en) * | 1995-06-07 | 1997-03-11 | Pepperidge Farm, Incorporated | Process for forming extruded multi-strand products |
| CZ188097A3 (en) * | 1996-07-05 | 1998-02-18 | Paul Troester Maschinenfabrik | Extrusion process of rubber compounds and plastics, and a tooth extruder |
| US6280783B1 (en) | 1996-12-19 | 2001-08-28 | Nestec Sa | Ready to bake refrigerated sweet dough |
| US6024997A (en) | 1997-12-17 | 2000-02-15 | Nestec S.A. | Cookie dough |
| US6312743B1 (en) | 1996-12-19 | 2001-11-06 | Nestec Sa | Cookie dough |
| DE69940982D1 (en) * | 1999-07-23 | 2009-07-23 | Nestle Sa | COOLED BAKERY FINISHED PRODUCT |
| US20030035862A1 (en) * | 2001-08-16 | 2003-02-20 | Kathleen Kostival | Ready to bake dough with shaped, coextruded filling and method of making same |
| US6942885B2 (en) * | 2002-11-01 | 2005-09-13 | Nestec S.A. | Scored savory dough with toppings or fillings |
| US20050013904A1 (en) * | 2003-07-18 | 2005-01-20 | Josh Schreider | Food product arrangement |
| GB0426220D0 (en) * | 2004-11-30 | 2004-12-29 | Cadbury Schweppes Plc | Apparatus and method for extruding a product |
| CA2637471C (en) * | 2006-01-20 | 2013-12-31 | Mecatherm, Societe Anonyme | Method for volume division of dough and implementing device |
| US20070237881A1 (en) * | 2006-04-05 | 2007-10-11 | Annette Marques | Rainbow cake - process of creating rainbow effect |
| US7883735B2 (en) * | 2006-08-07 | 2011-02-08 | Kellogg Company | Apparatus and method for curled extrudate |
| US8926307B1 (en) | 2011-01-27 | 2015-01-06 | Dale Rodrigues | High-viscosity dough depositor machine |
| JP5965863B2 (en) * | 2013-03-29 | 2016-08-10 | 森永乳業株式会社 | Method and apparatus for producing food |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US466854A (en) * | 1892-01-12 | Duplex dough-sheeting machine | ||
| US660717A (en) * | 1900-08-18 | 1900-10-30 | Walter C Barber | Striped-cake-making machine. |
| US1083275A (en) * | 1913-01-30 | 1914-01-06 | Otto Eberhard | Process for the continuous mechanical manufacture of objects from plastic substances. |
| US2429042A (en) * | 1944-08-15 | 1947-10-14 | Bader Bernard | Method of depositing dough and apparatus therefor |
| US2539944A (en) * | 1946-10-18 | 1951-01-30 | Irvin F Bury | Confectionery molder |
| US2539945A (en) * | 1948-01-30 | 1951-01-30 | Irvin F Bury | Confectionery extruding molder |
| US2811117A (en) * | 1952-11-22 | 1957-10-29 | George C Monaco | Method and apparatus for making a comestible |
| US3014437A (en) * | 1959-11-30 | 1961-12-26 | Borden Co | Variegator for ice cream and the like |
| US3280764A (en) * | 1963-04-03 | 1966-10-25 | American Mach & Foundry | Apparatus for rapid mixing |
| US3405662A (en) * | 1963-10-31 | 1968-10-15 | Good Humor Corp | Apparatus for making confectionary products |
| US3547050A (en) * | 1968-09-20 | 1970-12-15 | Lehara Inc Werner | Dough depositing machine |
| US3689280A (en) * | 1970-12-28 | 1972-09-05 | Lehara Inc Werner | Center-filled cookie making apparatus and method |
| US4190410A (en) * | 1978-11-20 | 1980-02-26 | Rhodes Herbert C | Cookie forming apparatus |
| JPS58121745A (en) * | 1982-01-15 | 1983-07-20 | ユナイテツド・ビスケツツ（ユ−ケイ）リミテツド | Production of biscuit |
-
1982
- 1982-08-25 US US06/411,408 patent/US4445835A/en not_active Expired - Lifetime
-
1983
- 1983-08-09 NZ NZ205193A patent/NZ205193A/en unknown
- 1983-08-16 CA CA000434722A patent/CA1214075A/en not_active Expired
- 1983-08-22 AU AU18177/83A patent/AU570927B2/en not_active Ceased
- 1983-08-22 DE DE8383304840T patent/DE3367720D1/en not_active Expired
- 1983-08-22 EP EP83304840A patent/EP0102232B1/en not_active Expired
- 1983-08-22 AT AT83304840T patent/ATE23657T1/en not_active IP Right Cessation
- 1983-08-23 JP JP58154734A patent/JPS5959134A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| US4445835A (en) | 1984-05-01 |
| EP0102232B1 (en) | 1986-11-20 |
| ATE23657T1 (en) | 1986-12-15 |
| AU570927B2 (en) | 1988-03-31 |
| DE3367720D1 (en) | 1987-01-08 |
| AU1817783A (en) | 1984-03-01 |
| JPS5959134A (en) | 1984-04-04 |
| EP0102232A3 (en) | 1984-05-02 |
| EP0102232A2 (en) | 1984-03-07 |
| NZ205193A (en) | 1986-05-09 |
| JPS6262128B2 (en) | 1987-12-24 |
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